Heena Modi
I’ve never really been a fan of Indian Sweets but there were a couple that I really loved! One of them was Maava Na Penda. Since going vegan, I’ve not thought about them much or missed them, but I just made some and they were amazing!
Adapted from Vegan Richa
100g ground almonds
4 tbsp coconut flour
8 tbsp soft brown sugar
3 generous pinches fine sea salt
1/2 tsp finely ground cardamom powder
1/4 tsp saffron strands
4 tsp soya milk or other non-dairy milk
4 tbsp sweet syrup – I used Bali Nutra Coconut Syrup
60ml soya milk or other non-dairy milk
25g sliced almonds for decoration
I’ve never really been a fan of Indian Sweets but there were a couple that I really loved! One of them was Maava Na Penda. Since going vegan, I’ve not thought about them much or missed them, but I just made some and they were amazing!
Adapted from Vegan Richa
1. Heat the 4 teaspoons of soya milk. Mix the saffron strands in it and let sit for 5 minutes.
2. In a bowl, mix the ground almonds, coconut flour, sugar, salt and cardamom powder.
3. Add the sugar syrup and soya milk which has saffron in it and mix well.
4. Add soya milk and mix to make a soft dough.
5. Make flat discs with the dough – I did this straight on the greaseproof paper using a biscuit cutter that was 48mm in diameter.
6. Add some chopped almonds on top of each Penda.
7. Bake at 150C for 9-10 minutes – they will expand a little. Let them cool completely before serving or storing.
8. Store in the refrigerator in an airtight container for up to a week. Serve when chilled.
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